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Cysteine. An amino acid (q.v.) present in wheat flour protein (q.v.) that contains the rather reactive sulfhydryl group (-SH) (q.v.) that is readily oxidized into the disulfide linkage (-SS-) (q.v.), a reaction that transforms cysteine into the amino acid cystine (q.v.). Being an effective reducing agent (q.v.), cysteine finds application in activated dough development processes (q.v.) at levels of 20 to 60 ppm to shorten the mixing time required for optimum dough development (q.v.).